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职位招聘

    职位:宴会厅厨师长 Banquet Chef

  • 职位性质:全职
  • 工作地区:浙江省杭州市
  • 招聘人数:1人
  • 学  历:不限
  • 工作经验:不限
  • 所 在 地:浙江省 杭州市
  • 户 籍 地:不限
  • 提供食宿:提供
  • 年龄要求:不限
  • 计算机能力:不限
  • 语言要求:不限
  • 国际联号工作经历:不限
  • 薪资待遇:8千-1万
  • 职位有效期:2019-10-17至2020-01-15

岗位职责/职位描述

 

RESPONSIBILITIES职责:  

  • To be responsible for the day to day kitchen operation.  To control and lead the Banquet kitchen staff.

  • 负责厨房每日运营。控制并领导宴会厨房员工。

  • To handle effective implementation of the food production policies relating to his designated kitchen.

  • 实施有效的食品生产政策。

  • To ensure quality of food services is provided and levels of skills and morale of kitchen personnel are maintained.

  • 确保优质服务质量,厨房人员的技能以及士气维持不变。

  • To be responsible for all his kitchen crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.

  • 确保每一位员工都按照酒店的政策,流程和工作职能工作。

  • To develop and implement training programme for kitchen staff of his area.

  • 制定和实施厨房员工的培训方案。

  • To ensure training is maintained and followed up and to keep training records.

  • 确保良好的培训和完整的培训记录。

  • To maintain effective communications between the Executive Chef and his kitchen crew.

  • 确保员工与行政总厨之间的良好沟通。

  • To ensure the Company objective is conveyed to his kitchen staff.

  • 确保员工知晓酒店目标。

  • To prepare work schedules based on the business forecast of the restaurant.

  • 根据餐厅上座率安排员工班次。

  • To schedule the appropriate manpower on duty to provide quality food and service.

  • 适当安排员工值班以确保优质的食品和服务质量。

  • To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.

  • 确保高标准的烹饪技术。

  • To ensure the kitchen areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.

  • 确保厨房区域干净整洁,厨房设备正常使用,如有设备维修及时通知工程部。

  • To formulate menus and submit them to the Executive Chef for discussion and approval.

  • 制订食谱,并递交给行政总厨进行讨论和审批。

  • To monitor the performances of his subordinates and ensure they are trained and developed to the required standard.

  • 观察部门员工的工作表现,并按规定的标准培训他们。

  • To ensure that the service from the kitchen to the restaurant is prompt and courteous.

  • 确保及时,周到的服务。

  • To keep abreast of the current trends in food availability and advise both storekeeper and Executive Chef accordingly.

  • 控制食品仓库存量。

  • To set a good example to his kitchen crew.

  • 成为部门员工的榜样。

  • To collaborate closely with all kitchen and restaurant staff.

  • 与厨房和餐厅员工密切合作。

  • To have the kitchen equipped with enough supplies at all time.

  • 确保厨房始终有足够的用具。

  • To supervise and develop his assistants for their career advancement.

  • 制订部门员工的职业规划发展。

  • To increase sales wherever possible.

  • 尽可能增加销售机会。

  • To ensure that all decisions made correspond to the established policies and Company objective.

  • 确保做出的所有决定都符合公司制订的政策。

  • To plan and schedule all holiday rosters.

  • 安排排班和假期。

  • To maintain a pleasant working atmosphere in the kitchen so that morale is maintained at a high level.

  • 营造一个愉快的工作气氛,这样可以提高厨房的士气。

  • To be familiar with all policies and procedures relating to his department.

  • 熟悉所有有关部门的政策法规。

  • To assume other duties as appropriate when required.

  • 需要时承担其它职务。

  • To be responsible for clearing all overtime by his staff within 30 days.

  • 控制加班小时并于30天内还清。

  • To follow hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.

  • 贯彻和执行酒店和卫生部门指定的卫生和安全标准。

  • To know the Hotel's fire and safety procedures and operation of kitchen and fire fighting equipment.

  • 知道酒店消防和安全程序以及厨房灭火设备的操作。

  • To minimize wastage, optimize yield and be environmentally conscious.

  • 减少浪费,优化产量。